Shorba (Lamb and Peanut Soup)

135 min · Serves 8

Based on a recipe from North Dakota Food and Culture: A Taste of World Cuisine North Dakota State University Extension Service, via USDA MyPlate Kitchen

What goes in

• 3 lblamb bones
• 8 cupswater
• 9.9 mlsalt (optional)
• 1½ cupsonions
• ½ lbcarrots
• 1cabbage
• 3 cupsstring beans
• 3garlic cloves
• 59.1 mlpeanut butter
• 1lemon
• ½ cupcooked rice (optional)

How to cook it

1. Place the lamb bones, water, and salt into a 6-quart saucepan and simmer gently for one hour.
2. Add the onions, carrots, cabbage wedges, trimmed string beans, and finely chopped garlic to the pot.
3. Continue to simmer for about one hour until every vegetable is completely tender.
4. Lift out and discard the lamb bones, then purée the vegetables and cooking broth until smooth.
5. Whisk the peanut butter with the lemon juice until smooth, then stir the mixture into the hot soup.
6. Stir in the cooked rice if desired, adjust seasoning with salt and pepper, and serve.

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